Desserts, Creamy Cantaloupe Soup | Cuisinart SPB-7 Series specification

½teaspoon table salt

¼teaspoon ground white pepper

3 tablespoons chopped chives (optional)

Melt butter in a medium saucepan over medium heat. Add leeks and onion; sauté until soft but not brown, about 5 to 8 minutes; stir occasionally. Add potatoes, broth, and water; cover; bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

Drain vegetables, being sure to reserve the cooking liquid. Allow cooking liquid to cool 5 minutes. Add half of the cooking liquid and half of the solids to the blender jar. Place cover on jar. Turn blender on and blend on liquefy until smooth, about 15 to 20 seconds. Turn blender off. Return the puréed vegetable mixture to the saucepan. Repeat with remaining liquid and vegetables and return vegetable mixture to saucepan. Add salt and pepper; stir to combine. Garnish with chopped chives, if desired.

Nutritional information per serving:

Calories 208 (17% from fat) • carb. 38g • pro. 5g • fat 4g • sat. fat 1g

• chol. 0mg • sod. 380mg • calc. 48mg • fiber 4g

Creamy Cantaloupe Soup

Makes five 6-ounce servings

½cup orange juice

1medium cantaloupe, seeds and peel removed, cut into 1-inch pieces

1cup plain nonfat yogurt

2tablespoons granulated sugar*

2tablespoons port wine (optional)

2tablespoons fresh mint leaves

Place orange juice and cantaloupe in blender jar. Place cover on jar. Turn blender on and blend on Purée until smooth, about 20 to 25 seconds. Add yogurt, sugar, and wine (if using). Blend on Purée until smooth, about 15 seconds. Turn blender off. Serve chilled. Garnish with mint leaves.

*Use less sugar if the cantaloupe is naturally sweet.

Nutritional information per serving:

Calories 96 (0% from fat) • carb. 20g • pro. 4g • fat 0g • sat. fat 0g

• chol. 1mg • sod. 45mg • calc. 115mg • fiber 1g

Corn Chowder

Makes seven 6-ounce servings

1 tablespoon unsalted butter

1medium leek, white only, washed, cut into 1-inch pieces

1medium onion, cut into ¼-inch pieces

2celery ribs, peeled, cut into ¼-inch pieces

1medium potato (about 9 ounces), peeled, cut into ½-inch pieces

1²∕³	cups reduced-sodium chicken broth
1	bay leaf

¼teaspoon dried thyme

1¹∕³	cups reduced fat milk
2	cups corn kernels (fresh or frozen; thaw if frozen)
	divided salt and pepper to taste

Melt butter in a medium saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add celery, and sauté until soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover; bring to a boil over medium-high heat. Reduce heat to low, and cook, partially covered, until potato is tender, about 8 to 10 minutes.

Place milk and 1 cup corn kernels in blender jar. Place cover on jar. Turn blender on and blend on liquefy until well combined, about 25 to 30 seconds. Turn blender off. Add milk mixture and remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently over low heat until heated through. Remove bay leaf before serving.

Nutritional information per serving:

Calories 208 (17% from fat) • carb. 36g • pro. 7g• fat 4g • sat. fat 2g

• chol. 8mg • sod. 290mg • calc. 93mg • fiber 3g

Desserts

Espresso Granita

Makes six ½-cup servings

2cups hot brewed espresso

½ cup granulated sugar

1cup chilled coffee

Combine espresso and sugar in a small bowl until sugar